Pistachio Crumb

• 250 g (9 oz) pistachio nuts
• 25 g (1

Put the pistachio nuts into a thermomix and blend on full for 30 seconds to make a coarse crumb. Add the maltodextrin, sugar, green tea powder and salt and pulse to combine well. Transfer to a bowl. Add the butter and rub through with your hands. Next, add the egg white and mix to a wet dough. Stir through the rice flour and leave to sit for 30 minutes. Roll the dough into a sausage shape, wrap